Kale Waldorf Salad

4 cups packed finely chopped raw kale, preferably Lacinato kale

1 large red apple, such as Fuji or Honeycrisp

1 cup thinly sliced celery

½ cup walnuts, toasted and chopped, divided

¼ cup plus 2 tablespoons raisins, divided

2 tablespoons Dijon mustard

2 tablespoons water, more if needed

1 tablespoon red wine vinegar

¨û teaspoon sea salt

Place kale in a large bowl. Chop half the apple and add to kale along with celery, ¼ cup walnuts and ¼ cup raisins. Chop remaining half of apple and put in a blender along with remaining ¼ cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Serves 6

This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.